Beef Tenderloin with Port Sauce

Yield: 4 to 6 servings.

What makes this recipe really sing:  Because the beef is brought up so slowly it is very tender.  Would make a killer steak sandwich.


  • 1 (2 pound) beef tenderloin, trimmed and tied
  • 2 quarts beef stock
  • 1 cup Ruby port
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly cracked black pepper
  • 1/2 cup whole parsley leaves


  1. In a 6 qt dutch oven place beef and broth, making sure the beef is totally covered by stock and cover with foil, leaving a small opening for steam to escape.  Poking a small hole in the foil place instant read thermometer through the foil and into the meat.  Cook over low heat until beef reaches 125 degrees, about 55 to 60 minutes.  Transfer beef to a cutting board and let stand for 10 minutes.
  2. In a medium saucepan bring port a boil and reduce until about 1/3 cup. Remove from the heat and whisk in butter.  Season with salt and pepper to taste.
  3. To serve slice beef, top with sauce and garnish with parsley.